Lamb / melon skewers with PDO huile d’olive de Haute-Provence

Lamb / melon skewers with PDO huile d’olive de Haute-Provence

4 persons
20 minutes
20 minutes
60 minutes
Olive oil or Olives used : PDO huile d'olive de Haute-Provence

Tips and tricks

We advise you to use an intense-tasting PDO huile d’olive de Haute-Provence for its aromas of raw artichoke, banana, freshly cut grass, apple and fresh almond.

You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Provence, Nîmes, Aix-en-Provence, Corse – Oliu di Corsica.


  • 400 g lamb shoulder
  • 1 melon
  • 6 sprigs of mint
  • 2 tbsp PDO huile d’olive de Haute-Provence
  • Juice of 2 lemons
  • 1 tsp honey
  • Nutmeg
  • Espelette pepper
  • Cumin
  • Salt, pepper
  • Chop the mint leaves (reserve a few for serving). Prepare the marinade by mixing the lemon juice, olive oil, half a teaspoon of honey and the spices. Season with salt and pepper and then add chopped mint.

  • Dice the lamb (about 3 cm x 3 cm). In an airtight container, mix the lamb and the marinade. Refrigerate for 30 minutes to an hour.

  • Cut the melon in half, take the seeds out, and make balls with the melon baller (otherwise, cut cubes of 3 cm x 3 cm, like the lamb).

  • Collect the diced lamb on a plate. Add half a teaspoon of honey to the marinade. Put the melon balls in the marinade and gently stir till they’re well coated.

  • Assemble the skewers, interspersing the cubes of lamb and the melon balls. Using a brush, brush the skewers with the remaining marinade. Cook the skewers on the barbecue or in a frying pan. Serve with the remaining mint leaves.

Recipe made for EcceOlio program, financed with aid from the European Union

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